Ingredients
Method
1.Preheat the oven to 200°C/180°C fan-forced. Crush fennel seeds in a mortar and pestle or chop finely. In a small bowl, combine seeds, dill and oil.
2.Heat a large non-stick frying pan until hot. Rub pork all over with seed mixture. Add pork to pan; season with salt and pepper.
3.Cook pork until browned on both sides. Transfer to an oven tray. Cook in oven about 5 minutes or until just cooked through. Cooking time will depend on the thickness of the cutlets. Remove from oven, cover with foil and stand 10 minutes before serving.
4.Meanwhile, add bacon to same frying pan. Cook, stirring, until browned. Remove outer leaves from Brussels sprouts; slice thickly lengthways. Add peas to pan with bacon, stir about 1 minute. Add Brussels sprouts, cook, stirring, over a high heat until softened slightly. Season to taste with salt and pepper.
5.Serve pork with Brussels sprouts mixture and mashed potato, if desired.
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